The Office Brewery
301-890 Clement Ave Kelowna BC V1Y 7E4 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) The bar line cooler was observed to be missing an internal thermometer. Each unit must be equipped with a thermometer. EHO recommended using NSF-certified thermometers that can attach to the wall/shelving to prevent misplacement. 2) The facility completes daily temperature monitoring for some units. The walk-in cooler and bar line cooler must be added to the temperature monitoring log, and the temperature of each unit must be checked and recorded at least once per operating day.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ice scoop was observed stored directly on top of the ice machine. Ice scoops must be stored in clean, designated containers to prevent cross-contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed shell eggs stored above ready-to-eat foods in the walk-in cooler (e.g., sour cream, cheese, etc.). This practice increases the risk of cross-contamination. Operator is to relocate the shell eggs, ensuring that they are stored below and separate from ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The upright fridge in the kitchen, both freezers in the kitchen, and the walk-in cooler are missing internal thermometers, which are necessary for accurately monitoring the storage temperature of potentially hazardous foods. Ensure a thermometer is provided for each of these units by March 26, 2025.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A) Observed that the low-temperature mechanical dishwasher behind the bar had a chlorine concentration of 0ppm. A minimum chlorine concentration of 50ppm is required to ensure adequate sanitizing action. Dishwasher sanitizer concentration should be measured on a daily basis using chlorine test strips. Operator was instructed to wash/sanitize all glassware using the high-temperature dishwasher in the kitchen. F2.3D) No sanitizer bottle was available in the kitchen. Every food preparation area (e.g., bar and kitchen) must have a bottle or bucket of surface sanitizer (e.g., QUAT) prepared before the start of each business day. According to staff, the premises receives prepared bottles of sanitizer from a company every few business days. At the time of inspection, only one prepared bottle was available on-site. Operator must ensure the company provides multiple bottles to maintain at least one in each food preparation area.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C) Observed the handwashing station in the kitchen to be missing paper towels. Handwashing stations must be kept suppled with a single-service product for drying hands to facilitate proper hand hygiene practices. F2.7E) Observed a food container in the handwashing sink in both the kitchen and bar at the time of inspection. Handwashing sinks must remain easily accessible at all times to ensure proper hand hygiene practices are not prevented. Discussed with staff members the importance of ensuring the handwashing sink behind the bar is dedicated to handwashing only. Any food preparation (e.g., rinsing fruits for garnishes) must be done using the prep sink in the kitchen.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine and QUAT test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine and QUAT test strips are available and accessible to staff onsite. Note: Ensure a probe thermometer is available and easily accessible to food handlers on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): In bar, chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in the high temperature dishwasher located in the kitchen. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips. Food residue observed on the tongs stored on the shelves. Inadequate washing and sanitizing of tongs can lead to the growth of disease-causing bacteria which can cross-contaminate food. CDI - Wash, rinse, and sanitize the tongs adequately as per the Sanitation plan.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for monitoring sanitizer concentration have expired. Past the expiry date tests trips may not provide an accurate measurement of sanitizer concentrations. Please ensure the facility is equipped with tests trips for all sanitizers used onsite. Provide EHO with a picture of new tests trips once acquired to resolve this infraction. Please ensure the picture includes the expiry date, also please send a picture of the sanitizer test results to confirm that the sanitizer is maintained at the required concentration.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser at the kitchen handwashing sink was empty at time of inspection, operator provided a roll of paper towel that the handwashing station was not equipped to dispense.. Handwashing facilities must be kept stocked with single service product for drying hands to facilitate proper hand hygiene procedures. Please acquire supply to keep the current paper towel dispenser stocked or install a new paper towel dispenser that will accommodate the commercial rolls available onsite. Provide EHO with a picture confirming the issue has been resolved by March 17th.
- F2.1 Does the facility have proper monitoring supplies?